Slice and rinse the leeks well. Dry them on paper towels.

In a heavy soup pot heat up the olive oil on low flame. Add the leeks, a pinch of sea salt and saute. Add the carrot and cook together with the leeks for about 25 minutes until caramelized. Make sure to stir often and not let it burn.

Add the beans but reserve some for garnish. Stir in the oregano and smoked paprika then add in the stock.

Bring the soup to a gentle simmer and cook for 15 minutes. Adjust seasonings to taste with sea salt and black pepper.

Remove from heat and add the red wine vinegar. Using an immersion blender puree the soup to your liking.

Add the power greens to the soup and cover with a lid for a few minutes until wilted.

Ladle the soup into bowls and garnish with some of the reserved beans, pine nuts and edible flowers. Serve hot with a drizzle of extra virgin olive oil over the top.